Cheddar Dill Scones
PREP TIME
15 min.
COOK TIME
20 min.
Serving Size
12 pieces
What makes the best scones? 100% Canadian milk, butter, and cheese!
Ingredients
- 1 cup (250 mL) milk
- 2 Tbsp (30 mL) vinegar or lemon juice
- 2 3/4 cups (675 mL) flour
- 1 Tbsp (15 mL) sugar
- 1 Tbsp (15 mL) baking powder
- 1/4 tsp (1 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) cool butter, cubed
- 1 cup (250 mL) shredded old Cheddar cheese
- 1/4-1/2 cup (60 mL-125 mL) fresh minced dill
Directions
| 1. | Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper. |
| 2. | In a liquid measuring cup, stir vinegar/lemon juice into milk and then set aside. In a large bowl, or bowl of stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, baking soda, and salt. Using a pastry blender or paddle attachment on low speed, cut butter into flour mixture until it forms pea-sized pieces. Add shredded cheese and dill; mix until almost incorporated. Pour in milk; mix until a soft, sticky dough forms. |
| 3. | Turn out dough onto a lightly floured surface. With floured hands knead until dough comes together (about 20 times), adding more flour to the dough if necessary. |
| 4. | Pat out dough into a 9-inch (23 cm) circle that is 3/4″ (1.5 cm) thick, cut into 12 wedges. Place the dough on a prepared baking sheet, at least 1-inch (2.5 cm) apart. Bake 15-20 minutes, or until puffed and golden. Let cool for 10 minutes before serving. Serve with butter. |
Tips
- This recipe works best with fresh dill.
- Mince and left over dill and freeze in an air-tight container until the next time you make Cheddar Dill Scones!
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